Spanish · Main · Easy
Boquerones
White anchovies marinated in vinegar with garlic and parsley. Bright, briny, and nothing like the canned brown kind.
The whole recipe in 60 seconds
Boquerones, in 5 ideas
- The vinegar essentially cures the fish, like a ceviche
- White anchovies are mild and delicate, a world away from canned
- This is a staple tapa in every Spanish bar
- Good olive oil matters here since it is a main flavor
- They keep a week in the fridge under oil
What you need
Ingredients
- 1 lb fresh white anchovies, cleaned and filleted
- 1 cup white wine vinegar
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup parsley, chopped
- Salt
How to make it
Directions
- Layer the anchovy fillets in a dish and cover with vinegar and salt.
- Refrigerate 4 hours until the flesh turns white and firm.
- Drain the vinegar.
- Cover with olive oil, garlic, and parsley.
- Marinate 1 more hour and serve cold with bread.
Money saver. Buy them pre cleaned from a fishmonger; cleaning tiny anchovies yourself is tedious work.